Polar Bear posted 03-10-99
Tiddy Oggies (made with potatoes).
PREPARE SOUR CREAM PASTRY AND CHILL:
1-3/4 c flour
1/2 t baking powder
1/4 t salt
4 T butter
1 lg egg, beaten
1/2 c sour cream
Combine flour, baking powder and salt.
Blend in butter to texture of cornmeal.
Beat in egg and pulse into flour mixture with sour cream.
Put out onto lightly floured counter and knead 10 to 12 strokes by hand.
Wrap with plastic film and chill at least one hour.
PREPARE PRIDDY OGGIES (Pork & Cheddar)FILLING AND COOL:
1 lb boneless pork
3/4 inch dice
1 c water
1 t salt
1/2 t black pepper
1/4 t each sage and thyme
1 cup sharp cheddar cheese, grated
Bring pork,water,salt, pepper, sage and thyme to a boil.
Reduce heat and simmer until very tender, about 1-1/2 hours.
Remove meat with a slotted spoon and simmer sauce until reduced to about 3 T and is a thick glaze.
Chop meat coarsely. Combine meat, sauce and 1 c grated sharp cheddar (4 oz).
Preheat oven to 400.
Roll out dough in a thin 12 by 16 inch rectangle, cut into twelve 4 inch rounds; gather up scraps, roll out thinly and cut out another four rounds.
Top each round with 2 T filling, moisten edges, fold over and crimp to seal.
Place on parchment-lined baking sheet,brush with milk and bake until golden, 15 to 20 minutes.
omit milk and deep fry in 3 lb hot (360 degree) vegetable shortening (or 8 c oil) until crisp.
Serve warm, at room temperature or reheat 10 minutes in 325 degree oven. Makes about 16.
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